Food Service Manager (2416) at The Salvation Army

, Oklahoma, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Mar, 26

Salary

0.0

Posted On

18 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service Management, Menu Planning, Inventory Management, Budgeting, Staff Supervision, Health Standards Compliance, Cooking, Food Presentation, Vendor Liaison, Performance Evaluation, Cost Analysis, Safety Regulations, Sanitary Regulations, Meal Preparation, Customer Service, Problem Solving

Industry

Non-profit Organizations

Description

Job Details Job Location: AOK-DHQ Camp - WELLING, OK 74471 Position Type: Full Time Regular Education Level: High School Diploma/GED Job Category: Food Service Job Summary Plans, coordinates, supervises and evaluates the day-to-day operations of the food services program for The Heart O’ Hills Camp and Conference Center. Plans and develops menus; purchases food and maintains an adequate level of inventory for program needs; prepares and administers a food budget; ensures food service program operates in compliance with health standards and regulations; supervises, schedules, evaluates, and participates in the work of kitchen personnel including the cooking and serving of meals. Essential Functions This job description should not be interpreted as all inclusive. It is intended to identify the essential functions and requirements of this position. The incumbent may be requested to perform job-related Responsibilities and tasks other than those stated in this job description. Direct and Manage all Food Service Operations (95%) Plans, schedules, assigns and supervises the work of kitchen staff; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, quality standards and health regulations; conducts annual performance evaluations and provides salary and hiring/firing recommendations. Purchases food and commodities in appropriate quantities and at economical prices; monitors expenditures to ensure compliance with the food budget; serves as liaison to food service vendors. Plans menus and selects recipes ensuring nutritionally balanced meals. Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers. Maintains the food and kitchen supplies inventory; ensures inventory is maintained at adequate level and that food is properly rotated and discarded when necessary. Prepares and maintains statistical records of meals and snacks serviced and food donations received and submits to management. Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations. Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods. Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled. Serves food and beverages in a presentable manner; prepares plates for infants or persons requiring additional assistance. Monitors and ensures compliance with Summer Food Service Program. Ensures all requirements are met to comply with application guidelines for reimbursement of money. Assists the Executive Director in determining budget for camp by establishing income and expense projections for food services. Determines expenses through cost analysis and determines per meal pricing to ensure profit ratios are maintained. Physical Requirements Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to meet attendance requirements. Ability to read, write, and communicate the English language. Ability to cook, taste, and smell food. Duties are usually performed seated. Sitting may be relieved by brief or occasional periods of standing or walking. Limited amount of physical effort required associated with walking, standing, lifting and carrying light objects (less than 25 lbs.) 5-10% of work time. Working Conditions Work is performed at a camp setting with exposure to the sun and heat and varying environmental conditions and in a kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens or cold freezers. Qualifications Education and Experience High School Diploma or G.E.D. preferred, AND two years progressively responsible experience in food service management with at least six months experience in a supervisory capacity, OR any equivalent combination of training and experience that provides the required knowledge, skills, and abilities. Certifications/Licenses Food Handlers Permit Valid State Driver’s License Equal Opportunity Employer: Veterans | Disabled

Responsibilities

The Food Service Manager plans, coordinates, supervises, and evaluates the daily operations of the food services program. This includes managing kitchen staff, purchasing food, maintaining inventory, and ensuring compliance with health standards.